Enzo DUFFET

Head waiter : 1 restaurant

Presentation

When he started out in the restaurant business, Enzo Duffet wanted to be a chef. "Cooking was an opportunity for me to express myself, because I was a rather reserved and shy person," he explains. However, during an internship at La Villa Florentine in Lyon, the young man gradually acquired a taste for waiting tables. Then, in 2018, while working at Potel et Chabot Méditerranée, he discovered a real interest in the profession. "I enjoyed the contact with customers so much that I never went back to the kitchen," he says.

A year later, his desire to return to his hometown led him to Léon de Lyon, where he worked under Jack Rouget. "He took me under his wing, and taught me all the cutting techniques I'd learned at school."That same year, he was offered the chance to join Paul Bocuse's restaurant, and went for it. The only drawback: he would be a commis. "I started at the bottom again. It was a challenge, but I'm eager to evolve, to prove myself and to learn". Since then, the Lyonnais has become a chef de rang at the restaurant, and never tires of it. "It's magical. Every day, we're writing a new page in the history of this establishment and continuing Monsieur Paul's work," he enthuses.

I.B.